Steak Salad With Blue Cheese Butter

Steak Salad With Blue Cheese Butter
Sang An
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preparation
25
minutes
cooking
45
minutes
Serves 4

Ingredients

2
tablespoons
unsalted butter, at room temperature
1
ounce
blue cheese (1/4 cup)
1
pound
purple- or red-skinned potatoes
3
tablespoons
olive oil
kosher salt and black pepper
1 1/2
pounds
porterhouse steak (1 1/4 inches thick)
1
head butter lettuce or frisée, torn (6 cups)
1/2
cup
halved cherry tomatoes
2
tablespoons
red wine vinegar

Directions

  1. Heat oven to 425° F. Combine the butter and blue cheese in a small bowl; set aside.
  2. Place the potatoes in 1 inch of water in a microwave-safe dish, cover, and microwave on high until tender, 7 to 10 minutes. Drain and rinse with cold water to stop the cooking; halve.
  3. Heat 1 tablespoon of the oil in a large ovenproof skillet on high heat. Season the steak with 1 teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Add the potatoes to the skillet with the steak. Transfer to oven and cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F for medium-rare, 7 to 10 minutes. Transfer the steak to a cutting board and top with half the blue cheese butter; let rest for 10 minutes before slicing against the grain.
  4. Toss the lettuce, tomatoes, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
  5. Serve the steak and potatoes with the remaining blue cheese butter alongside the salad.

 

 

Chris Morocco
January 2014

Nutritional Information

  • Per Serving
  • Calories 518
  • Fat 31 g
  • Sat Fat 11 g
  • Cholesterol 98 mg
  • Sodium 790 mg
  • Protein 35 g
  • Carbohydrate 23 g
  • Sugar 1 g
  • Fiber 3 g
  • Iron 6 mg
  • Calcium 80 mg
What does this mean? See Nutrition 101.

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